I always prefer easy but delicious desserts, it may sound lazy but for those who are pressed for time and can't spend hours and hours in the kitchen to make fillo pastry or roll out several thin layers , this baklawa is one of the best choices to sweeten their family lunch or dinner table and give their table some traditional look!
1/4 tsp baking powder
1/8 tsp salt
1/4 cup milk
1/4 cup oil or melted butter
2 table spoons rose water / Gulaab
1 egg yolk , beaten
1 1/2 cups flour......you may need more flour , your eyes and hands are the best measurement tools
1/2 tsp flour strengthening
pistachio silvers or powdered
2 cups ground almonds
2 cups confectionary sugar or powdered sugar
2 tsp ground cardamom
1/8 tsp or 3 drops of almond essence
100 grm sugar
500 ml water
1/8 tsp fresh lemon juice ( be careful to not use more than the given amount) ....
5 gr badka / liquide glucose or you can use honey
Dissolve the baking powder and salt into the milk
fold in 2 table spoons of oil or melted butter and egg yolk. beat them well,
add rose water, add flour and flour strengthening gradullay, kneed them to make a non sticky dough, you may need to add more flour if the dough is sticky,
put the dough in the bag and leave it to rest for 1-2 hours , meanwhile prepare the filling
mix all the filling ingredients ,
to make the syrup:
place the sugar water and lemon juice or citrik acid over a low heat. add the badka or other replacements,
since I didn't have badka or liquid glucose I added marshmallow and honey to the syrup to get the right consistency, add 2 tablespoons of Rose water to have a nice aromatic syrupwhen the sugar is dissolved . remove from the heat when it becomes slightly thick . set it aside to cool.
roll out the dough as thin as you can, cut out squares place 1 spoonful of the almond mixture in the center of each square,
it seems that mine is really in square shape, " giggling at the picture!",
wrap like flowers or bring the edges together and fold them like the picture below:
Bake in an oven or fry in agood deal of oil , frying is more traditional way so I chose frying them ,
then dip into the thick syrup!
remove them from the Sharbat /syrup and sparkle with pistachio silvers or powdered pistachio